Cranberry-Mango Crockpot Chicken

• 2 pounds skinless, boneless chicken breasts cut into 1/2-inch strips
• 2 Tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon ground ginger
• 1 1/2 cups mango nectar
• 1 12-ounce bag frozen cranberries, unthawed
• 1/2 cup brown sugar, packed

In a large skillet, cook chicken in oil until brown on all sides, about 5 minutes.

Transfer chicken to crock pot. Add onion, ginger, nectar, cranberries and sugar. Stir to blend. Cook on low until chicken is tender and berries are soft, about 4 - 5 hours.

If desired, serve over hot prepared rice.

Yield - 6 Servings